Aunt Rosie's Oven-Barbecued Spareribs
Updated Feb. 1, 2023
- Total Time
- 2 hours 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2slabs of lean spareribs, about 4 pounds each
- Salt to taste if desired
- Freshly ground pepper to taste
- 8tablespoons unsalted butter
- 2teaspoons finely minced garlic
- 2cups finely chopped onions
- 2cups tomato ketchup
- ¼cup soy sauce
- 1½tablespoons chili powder
- ¼teaspoon Tabasco sauce or more, according to taste
- ¼cup sherry wine vinegar or red wine vinegar
- 3tablespoons dark brown sugar
The Barbecue Sauce
Nutritional analysis per serving (8 servings)
1463 calories; 118 grams fat; 41 grams saturated fat; 1 gram trans fat; 42 grams monounsaturated fat; 19 grams polyunsaturated fat; 26 grams carbohydrates; 2 grams dietary fiber; 18 grams sugars; 73 grams protein; 1398 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 400 degrees.
- Step 2
Sprinkle spareribs with salt and pepper. Arrange slabs in each of two large baking dishes. Bake one hour in oven. Turn ribs and bake 10 minutes longer. Pour off fat.
- Step 3
Meanwhile, heat the butter in a large saucepan and add the garlic and onions. Cook, stirring, until onions are wilted. Add the ketchup, soy sauce, chili powder, Tabasco sauce, vinegar and sugar. There should be about three cups of sauce. Bring to a boil and let simmer about five minutes.
- Step 4
Brush each slab of ribs on the underside with sauce and return to oven, brushed side up. Bake 30 minutes, brushing every 10 minutes on the same side with the sauce.
- Step 5
Turn the ribs. Brush generously with all the remaining sauce. Return to the oven and bake 30 minutes.
- Step 6
Cut the spareribs into individual rib servings. Serve hot or cold.
Private Notes
Comments
great great great , i just sat down in front of my comp i have this recipe on a index card , from a newspaper clipping 30 to 35 years ago i goggled it today and it showed up wow 35 years later 2022 this has always bene my go to BBQ sauce recipe i have others but 1# it is in the oven as i speak
I made this precisely according to the recipe except that I had to substitute light brown for dark brown sugar. The ribs were excellent. Since I had only a bit over 3# rather than eight of ribs (cooking for only two!), I had double the required marinade. The extra, I measured out and froze as soon as it simmered - not wanting to risk contamination. If it's even possible, these ribs were better cold than hot!
This sauce is amazing! My husband would eat it by the spoonful before I put it on the ribs. Easy to make and keeps in the fridge very well.
This is a great Sauce! As I was cooking locally-grown ribs, which seem to be a little leaner than industrial pork, I followed the suggestion of another contributor and roasted ribs covered in parchment and foil until the final thirty minutes. Falling off the bone delicious!! I also added a bit more hot sauce to the barbecue sauce to cut some of the sweetness. A keeper! Will definitely make again!
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